Real California Brown Butter Tart With Blueberries

Real California Brown Butter Tart With Blueberries

Portions:

Makes five 4-inch tarts or 1 9-inch tart

Ingredients

For the Crust:
6 Tbsp unsalted Real California Butter, cubed
3 Tbsp water
1 Tbsp canola oil
1 Tbsp sugar
1/8 tsp kosher salt
1 1/4 cup flour

For the Filling:

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
5 egg yolks
2 cups Real California Milk
3 Tbsp Real California Butter, cubed and chilled
1/2 vanilla pod, scraped
2 cups Fresh Blueberries

DIRECTIONS

1. Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a small saucepan over medium low heat until butter is bubbling and lightly brown at edges, about 10-15 minutes.
2. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4 tart pans (or one large 9 tart). Using a fork, prick dough all over.
3. Bake until cooked through, 8-10 minutes; let cool.
4. Make the filling: Whisk sugar, cornstarch, vanilla bean scrapings, pod, salt, and yolks in a 4-qt. saucepan until smooth.
5. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 10 minutes.
6. Remove from heat and slowly whisk in butter until smooth; and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours.
7. To serve, spread pastry cream evenly over tart shells and garnish with blueberries.
8. Chill tarts until ready to serve.

Recipe courtesy of the California Milk Advisory Board